Ingredients

• 1 lb large shrimp, peeled and deveined
• Kosher salt and freshly cracked black pepper, to taste
• 1 teaspoon Cajun seasoning (or Creole seasoning)
• ½ teaspoon dried oregano
• 2 tablespoons olive oil
• 6 oz andouille or smoked sausage, thinly sliced
• 10 oz fettuccine pasta
• ½ yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 teaspoons Cajun seasoning
• 1 teaspoon brown sugar
• 2–3 cloves garlic, chopped
• ½ cup crushed tomatoes
• 1 cup sodium-free chicken broth
• 1 cup heavy cream
• ⅔ cup grated Parmesan
• 1 tablespoon chopped parsley

Instructions

1. Season the shrimp with salt, pepper, Cajun seasoning, and oregano. Toss to coat well.
2. In a large skillet over medium-high heat, drizzle olive oil and add the shrimp. Cook for about 2 minutes per side until just pink and cooked through. Remove to a plate.
3. Add more olive oil to the pan and brown the sausage slices for about 4–5 minutes until caramelized. Remove and set aside.
4. Boil pasta in salted water until al dente. Drain and set aside.
5. Reduce skillet heat to medium. Add a bit more olive oil, then sauté the onion, red bell pepper, 4 tsp Cajun seasoning, brown sugar, and a pinch of salt until softened, about 4–5 minutes.
6. Add garlic and cook for 30 seconds until fragrant.
7. Pour in crushed tomatoes, chicken broth, and heavy cream. Stir well and bring to a simmer, scraping up browned bits from the pan.
8. Once simmering, stir in the Parmesan until melted and creamy.
9. Add the cooked pasta and sausage to the pan. Toss to coat and heat through for 2–3 minutes.
10. Return shrimp to the pan, stir to combine, and adjust salt and pepper to taste.
11. Garnish with chopped parsley and serve immediately.

Serving Suggestions

Serve with warm garlic bread or a simple green salad. For extra heat, add a dash of hot sauce or more Cajun seasoning before serving.